Recipe for Dry Mead


3 lb clover honey
1/4 oz tartaric acid
1/2 oz malic acid
1 yeast nutrients as required
1/16 oz tannin
1 steinberg yeast (or any goo
1 wine yeast)
1 water (to 1 gal)


Dissolve the honey in 2 liters (1/2 gal) warm water together with the nutrients, acid, and tannin. Make the volume up to 4.5 liters (1 gal) with cold water and add 100 ppm sulphites. After 24 hours add the yeast starter and allow to ferment to dryness. Thereafter follow the basic procedure.

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